P is for peppermint bark! At least for today. This holiday treat is so amazing and simple to make. I just love it! We’ve got our little Charlie Brown Christmas tree up, some lights hanging on our walls, and we’re planning to make some mulled cider tonight! Ohh yes, the holiday season is here.

Anddd after taking a short poll on Facebook and Twitter, here’s a list of a couple classic movies and songs (in no particular order) that should be watched/listened to this season (thanks, guys!):

If you can think of any more movies/songs, leave a comment, and I will add to the list!

Ok, back to the peppermint bark. Seriously, make this. Eat it, give it away as a gift, bring it to a party–it is WORTH IT.

Dark and white chocolate swirled together with the perfect peppermint flavor and crushed candy cane on top? Simply delightful. And you only need FOUR ingredients! No vegetable oil or shortening or anything like that. Simple, simple! And it looks so festive and pretty!

All you have to do is melt the chocolate…

Spread out the first layer…

Let harden and then add the second marbled layer….

Then swirl and top with crushed candy canes!

Then refrigerate, cut up, and eat until you’re all pepperminted out!

I hope everyone is having a lovely time soaking up this holiday season!

To make a double boiler, take a small pot and fill it with about an inch of water. Make sure you have two bowls that fit on the top of the pot but don’t go low enough that it actually touches the water.

Take the first bowl and pour in half a bag (about 6 oz.) of the chocolate chips. Over medium heat, slowly melt the chocolate chips using the double boiler. Once the chips are melted and smooth, mix in the peppermint extract and remove the bowl from the pot and heat.

Stir in another 6 oz. of chocolate until everything is melted. (This tempers the chocolate.)

Using a rubber spatula, spread out the melted chocolate on the prepared baking sheet into a thin layer. Put in the fridge to set for about 20-30 minutes.

Using the same bowl, melt the remaining 6 oz. of semi-sweet chocolate chips (half over the heated pot, remove from heat, add the remaining chips and stir until smooth).

Take the candy canes, break them up, and put them in a ziplock bag. Using a meat tenderizer or rolling pin, crush up the candy canes into small pieces. (This is optional but you can take a sifter and sift out the really fine powder from the mix.) In a new bowl, add 6 oz. of the white chocolate chips and melt under medium-LOW heat (white chocolate is a little more sensitive than dark chocolate). This will take a little longer. Once the chocolate is melted, remove from heat and stir in the remaining 2 oz. until everything is melted together.

Remove the first layer of chocolate from the fridge. Working quickly, spoon the two chocolates that you just melted in strips, alternating colors (make sure you start and end with the white). Then take a butter knife and using the tip, swirl the two chocolates together until you get a pattern you like.

While the chocolate is still melted, sprinkle the crushed candy canes across the entire surface of the chocolate mixture. Refrigerate until the chocolate is completely set (at least an hour). Remove from fridge, cut or break into pieces.

Chocolate bark can be stored at room temperature or in the fridge. Enjoy!

[...] “12 days of foodie cheer photo contest” on Google+. the picture i submitted was of the marbled peppermint bark i made last week. as a prize, they are giving me a $500 giftcard to use at any ZAGAT rated restaurant…how [...]

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